Raspberry Pistachio Shortbread Cookies: 24 Irresistible Bites
These raspberry pistachio shortbread cookies are buttery, fruity, and perfectly crisp on the edges. A festive and easy dessert ready in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup fresh or frozen raspberries
- ½ cup shelled pistachios, roughly chopped
- Extra sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and sugar together until light and fluffy.
- Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet, mixing until a soft dough forms.
- Gently fold in raspberries and chopped pistachios, avoiding overmixing.
- Scoop tablespoon-sized portions onto the baking sheet and sprinkle with sugar if desired.
- Bake for 12–15 minutes or until edges are lightly golden and centers are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://yummywords.com/raspberry-pistachio-shortbread-cookies/